There’s something magical about homemade flour tortillas—soft, pillowy, and bursting with fresh flavor. Unlike store-bought versions, these tortillas are warm, pliable, and have a subtle buttery aroma that elevates any dish. With just a handful of simple ingredients and 23 minutes from start to finish, you’ll have a stack of golden, slightly charred tortillas ready to wrap around your favorite fillings.
The texture is irresistible—chewy yet tender, with a delicate crispness when lightly toasted. Whether you’re crafting tacos, quesadillas, or simply enjoying them warm with a smear of butter, these tortillas bring a homemade touch to every bite. Their versatility and fresh taste make them a kitchen staple you’ll want to make again and again.
What You’ll Need
- 3 cups (15oz, 450g) all-purpose flour
- 1 tsp. salt
- 1 tsp. baking powder
- ⅓ cup (3oz, 75g) vegetable oil (can substitute with olive oil or melted lard)
- 1 cup (8oz, 225g) warm water (not hot, just warm to the touch)
How to Make Homemade Flour Tortillas
- In the bowl of a stand mixer fitted with the dough hook attachment, add flour, salt, and baking powder. Mix on low for 30 seconds until dry ingredients are incorporated.
- With the mixer running at medium speed, add the vegetable oil and warm water. Continue to mix on low until the mixture starts to come together and forms a smooth ball.
- Transfer the dough to a well-floured surface and divide it into 12-14 equal portions. Shape each portion into a ball, then gently flatten it with the palm of your hand.
- Cover the flattened dough with a clean kitchen towel and let it rest for 15 minutes.
- After resting, heat a non-stick pan over medium-high heat.
- On a lightly floured surface, roll each dough piece into a 6-inch diameter circle using a lightly floured rolling pin. Avoid stacking uncooked tortillas.
- When the pan is hot, place one dough circle in the center and cook for 1 minute, or until the surface starts to bubble and the bottom begins to brown.
- Flip the tortilla and cook the other side for 20-30 seconds, until soft with little brown spots. Avoid overcooking to prevent crispiness.
- Place cooked tortillas on a plate, stacking them to cool. If freezing, wait until completely cool before storing in a ziploc bag. Otherwise, enjoy immediately!
Perfect Pairings: Sauce and Topping Ideas
These homemade flour tortillas are incredibly versatile! For a quick snack, spread them with guacamole or refried beans, then sprinkle with cheese and roll them up. For a heartier meal, fill them with grilled chicken, sautéed veggies, and a drizzle of cilantro-lime crema. Don’t forget to try them with a side of salsa or pico de gallo for an extra burst of flavor.
Storage and Reheating Tips
Once cooled, store your tortillas in a ziploc bag at room temperature for up to 2 days or freeze them for up to 3 months. To reheat, wrap them in a damp paper towel and microwave for 15-20 seconds, or warm them in a dry skillet over medium heat for 10-15 seconds per side. This keeps them soft and pliable, just like fresh!
Time-Saving Tricks for Busy Cooks
If you’re short on time, prepare the dough ahead and refrigerate it for up to 24 hours. When ready to cook, let it sit at room temperature for 15 minutes before rolling. Alternatively, roll out all the tortillas in advance and stack them between sheets of parchment paper to save time during cooking. This way, you can focus on the fun part—filling and enjoying them!
Equipment Guidance for Best Results
While a stand mixer makes kneading the dough a breeze, you can also mix it by hand in a large bowl. Use a non-stick skillet or cast iron pan for even cooking, and a lightly floured rolling pin to achieve that perfect 6-inch circle. If you don’t have a rolling pin, a clean wine bottle works just as well!
Common Questions Answered
Can I use whole wheat flour? Yes, but the texture will be denser. Try a 50/50 mix of whole wheat and all-purpose flour for a balance of flavor and softness. Why do the tortillas bubble? This is normal and means they’re cooking evenly! Just flip them when you see bubbles and brown spots for the perfect finish.
Homemade Flour Tortillas
Equipment
- stand mixer
- dough hook attachment
- non-stick pan
- Rolling Pin
Ingredients
- 3 cups all-purpose flour (15oz, 450g)
- 1 tsp. salt
- 1 tsp. baking powder
- ⅓ cup vegetable oil (3oz, 75g)
- 1 cup warm water (8oz, 225g)
Instructions
- In the bowl of a stand mixer fitted with the dough hook attachment, add flour, salt and baking powder. Mix on low for 30 seconds until dry ingredients are incorporated.
- With the mixer running at medium speed, add the vegetable oil and warm water.
- Continue to mix on low until mixture starts to come together and starts to form a smooth ball.
- Transfer dough to a well-floured surface and divide dough until you get approximately 12-14 fairly equal portions then shape each portion into a ball then gently, using the palm of your hand, flatten out the dough.
- Cover flattened dough with a clean kitchen towel and let rest for 15 minutes before proceeding.
- After dough has rested, heat a non-stick pan over medium-high heat.
- Roll each dough piece into a 6-inch diameter circle on lightly floured surface with a lightly floured rolling pin. Do not stack uncooked tortillas on top of each other.
- When the pan is hot, place one dough circle in the middle of the pan and let cook for 1 minute OR until the surface of the dough starts to bubble and the bottom starts to brown. At that point, flip it and cook the same way on the other side, but for slightly less time, 20-30 seconds. You want the tortilla soft and to have little brown spots on it. You don’t want to cook the tortilla too much that it becomes crispy.
- Place cooked tortillas on a plate. You can stack them on top of each other to cool.
- If you’re freezing them, wait til the tortillas are completely cool before storing them in a ziploc bag. If you using them immediately, go for it!
